Paccheri with tomato sauce and Parmesan

Paccheri with tomato sauce and Parmesan

This traditional pasta recipe comes from Vittorio, Enrico and Roberto Cerea's father. The paccheri pasta (large tube shapes) is served in a simple tomato sauce, made from both tinned and fresh tomatoes, and topped with Parmesan.

Roberto and Enrico Cerea were brought up by parents who devoted their lives to culinary excellence. Taking over the family restaurant, they earned its third Michelin star for their signature seafood dishes.

This traditional pasta recipe comes from Vittorio, Enrico and Roberto Cerea's father. The paccheri pasta (large tube shapes) is served in a simple tomato sauce, made from both tinned and fresh tomatoes, and topped with Parmesan.

1

Add the olive oil to large pan and gently sauté the garlic, carrot, onion and celery together until softened. Add the diced tomatoes, some seasoning and the sugar and continue to cook for 35–40 minutes

125ml of extra virgin olive oil, plus extra for drizzling

1 garlic, finely chopped

1 carrot, diced

1 onion, diced

1 stick of celery, diced

200g of San Marzano tomatoes, diced

salt

pepper

1/2 tsp sugar

2

Once cooked, transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan to remove any seeds

3

Add the Piccadilly tomatoes, stirring into the sauce to heat through

50g of Piccadilly tomatoes, or other baby plum tomatoes

4

Cook the pasta in boiling water for 10–12 minutes, or until cooked through, then drain and stir into the tomato sauce

240g of paccheri

5

Add the butter and grated Parmesan, stirring until the sauce becomes almost creamy. Pick the basil leaves and stir most through the pasta

20g of butter

40g of Parmesan, grated, plus extra to garnish

1 bunch of basil

6

Garnish with a few remaining whole leaves, a little more grated Parmesan and a drizzle of olive oil

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Roberto and Enrico Cerea were brought up by parents who devoted their lives to culinary excellence. Taking over the family restaurant, they earned its third Michelin star for their signature seafood dishes.

Roberto and Enrico Cerea were brought up by parents who devoted their lives to culinary excellence. Taking over the family restaurant, they earned its third Michelin star for their signature seafood dishes.